Fagor LUX User Manual - English

19

ENGLISH

Yogurt Program

You only need two ingredients to make yogurt at home: any type of milk and plain 

store-bought yogurt (with live active cultures) or starter yogurt.

Choosing the Milk:

The following types of milk may be used:

1.  Pasteurized milk of any fat content (full, 2%, 1% or skim milk)

2. Powdered 

milk

3.  Long-life UHT sterilized milk

4.  Soy Milk. Be sure to use UHT soy milk, which contains one of the following 

ingredients: fructose, honey or malt. These ingredients are necessary for 

fermentation and you will not succeed if none are available in the milk.

Live Active Cultures-Unflavored Yogurt: 

All you need is a small amount of plain, unflavored yogurt with live active cultures, 

often called probiotics. The plain yogurt can either be purchased from a store or 

used from a previous batch of homemade yogurt. Homemade yogurt can only be 

used a maximum of 2 times as starter yogurt. If you use the store bought yogurt 

and prefer a particular brand, try using that one as a starter. 

The Live & Active Culture seal, from the National Yogurt Association (NYA), helps 

you recognize those products containing significant amounts of live and active 

cultures. The seal is a voluntary identification available to all manufacturers of 

yogurt whose products contain at least 100 million cultures per gram at the time 

of manufacture. Since the seal program is voluntary, some yogurt products may 

have some live cultures but not carry the seal. 

NOTE: For 5 cups of milk use ½ cup of plain yogurt or 1 packet starter 

culture. For 1 cup of milk use about one tablespoon of plain yogurt.

NOTE: You can make yogurt either directly in the removable cooking pot or using 

glass jars in the removable cooking pot by placing them on a steamer.